Duane Keller, with his long history offering exceptional cuisine in the finest of dining establishments, deserves the respect and renown he has garnered throughout the United States and Canada. Recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef, Keller has won numerous awards over the…

Scott Stanfield is off the wall and sometimes out of left field, but in the end it’s the best jobs (ever) for his employees and the best dining experience (ever) for his guests that he is out to be an overachiever in. With over 25 years in the hospitality management and jobs ranging from Restaurant…

Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef’s Garden’s creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family’s three hundred acre farm remains one of the…

Chef Cheryl Schaefer holds a Bachelor’s Degree in Culinary Management from the International Schools at The Art Institute of Salt Lake City. She has worked at such notable Utah restaurants as Faustina and Forage. Additionally, she rounded out her experience by working at bakeries, assisted livings and large-scale catering operations as well. After graduating culinary school…

Victor Gielisse is principal of CFT/Culinary Fast -Trac and Associates, Inc, a Culinary Services Group. Over the past two decades he played a significant role in the growth and evolution of the CIA, helping to shape the world-class education programs and, by extension, the future of the students and the industry. He served as Dean…